Note: Salt should be preserving salt (no iodine
or anti-caking agent). I tie the spice bag onto the handle so I don't
loose it.

STEP SEVEN: Bring to the boil

Bring to the boil.

STEP EIGHT: Cook for 1 - 1.5 hours

Now cook uncovered for 1- 1.5 hours depending on the
tomatoes used and thickness of the sauce.

STEP NINE: Final processing

Take spice bag out of the pot and at this point I
use a stick blender and whizz up the sauce. Then either push through
a sieve or mouli, as you can see I use a mouli. I find there's less
waste with a mouli and not as difficult to push through.

STEP TEN: Pouring into jars

I sit the mouli over a jug and then the sauce is ready
to pour in hot steralised jars, using a funnel so not to drip hot
sauce on yourself.

STEP ELEVEN: Take seralised jars from oven

I wash jars and lids in hot soapy water, rinse in
very hot water and then place in the oven set to 120 degrees celsius
for half an hour. I put the lids into a plastic microwave jug and
add boiling water. Then I use stainless steel tongs to take the lids
from the water, taking care not to touch the inside of the lids (can
contaminate). Take care removing jars from the oven, I use my Vacola
tongs.

STEP TWELVE: Finished and bottled

Screw lids on tightly and leave to cool before labelling
and putting in a cool dry cupboard.

Once you make your own tomato sauce you'll never buy the supermarket
sauce again!!